Rating: 4 stars
2 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 1
  • 4 star values: 0
  • 5 star values: 1

Mayonnaise, Worcestershire, and whole-grain mustard combine for a tangy, slightly smoky sandwich spread. Arugula is a peppery salad green. Substitute your favorite lettuce, if you like.

Elizabeth Karmel
Recipe by Cooking Light December 2007

Gallery

Credit: Randy Mayor; Melanie J. Clarke

Recipe Summary

prep:
30 mins
total:
30 mins
Yield:
4 servings (serving size: 1 sandwich)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Heat a grill pan over medium-high heat. Coat pan with cooking spray. Sprinkle both sides of steaks evenly with salt and pepper. Add steaks to pan; cook 4 minutes on each side or until desired degree of doneness. Let steaks stand 5 minutes. Cut steaks diagonally across grain into thin slices.

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  • Combine mayonnaise, mustard, Worcestershire, and garlic in a small bowl, stirring well with a whisk. Spread about 1 tablespoon mayonnaise mixture on each of 4 slices of bread; divide steak evenly among bread slices. Top each serving with 1/4 cup arugula and 1 bread slice.

Nutrition Facts

383 calories; calories from fat 38%; fat 16.2g; saturated fat 5.8g; mono fat 6.5g; poly fat 1.1g; protein 28.1g; carbohydrates 31.3g; fiber 4.2g; cholesterol 103mg; iron 3.9mg; sodium 688mg; calcium 87mg.
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